Studies On Carcass Traits And Meat Quality Of Baicheng Fatty Chicken

This study includes three experiments:the effects of ages on Baicheng Fatty Chicken were discussed, the difference of carcass traits and meat quality among Baicheng Fatty Chicken,Hyline Chicken, Nanning Partridge Chicken and White broilers were tested,meat quality of different body part and sex were also analyzed.Experiment I Studies on carcass traits and meat quality of Baicheng Fatty Chicken in different ages.Baicheng Fatty Chickens raised in the same condition were slaughtered at 3 age levels:120 days (Baicheng Fatty Chicken I),240 days (Baicheng Fatty Chicken II),520 days (Baicheng Fatty Chicken III).120 chickens (half male, half female) were slaughtered at each level,the carcass traits and meat quality were tested. The results were showed as follows:Performance in the slaughter,the slaughter rate,bosom muscle proportion,thigh muscle proportion,abdominal fat proportion of Baicheng fatty chicken increased with the increase of day age.In the same age male's abdominal fat proportion was higher thant female.Physical and chemical character, pH1,warner-bratzler shear value,meat color (a*), drip loss, content of intramuscular fat and the content of crude protein increased with the increase of day age.pH,, had no apparent change trend with the changing of day age.The content of crude protein and pH of chest muscle were lower than leg muscle,but the content of intramuscular fat, warner-bratzler shear value and meat color of chest muscle was higher than leg muscle in the same condition of sex and age. Different part had no regular pattern on drip loss.No matter what sex and part, warner-bratzler shear value, content of crude protein and meat color of male were higher than female.the content of intramuscular fat was lower than female.Female's drip loss was higher than male's at the slaughter day age of 120 (p<0.05),female's was lower than male's at the age of 520days (p<0.05).Gender had little impact on pH.Flavor indexes:the content of inosinic acid and unsaturated fatty acid increased with the increase of day age, the content of bitter amino acids decreased with the increase of day age, the content of essential amino acids increased firstly and then decreased with the increase of day age. Age and body part had little impact on the content of freshness amino acids and bitter amino acids. The content of inosinic acid, female was higher than male, chest muscle was obviously higher than leg muscle (p<0.05).Experimentâ…¡Studies on carcass traits and meat quality comparative between Baicheng fatty chicken and broilers.White broilers,Nanning Partridge Chickens and Baicheng Fatty Chickens raised in the same condition were slaughtered at 50days,90days and 120days.120 chickens (half male, half female) were slaughtered in each strain, and the difference of carcass traits and meat quality were analyzed. The results were showed as follows:Performance in the slaughter,thigh muscle proportion of Baicheng fatty chicken was higher than Nanning partridge chicken and white broilers (p<0.05), abdominal fat proportion and slaughter rate were lower than Nanning partridge chicken and white broilers (p<0.05), bosom muscle proportion was lower than white broilers (p>0.05)Physical and chemical character,meat color (a*) was darker than Nanning partridge chicken and white broilers.There were no difference among the pH value of Baicheng fatty chicken,Nanning partridge chicken and white broilers.The content of crude protein in Baicheng fatty chicken was higher than Nanning partridge chicken and white broilers (p<0.05). Intramuscular fat,drip loss and warner-bratzler shear value of Baicheng fatty chicken were lower than Nanning partridge chicken and white broilers.Flavor indexes:the content of inosinic acid,unsaturated fatty acid and essential fatty acid in Baicheng fatty chicken were higher than Nanning partridge chicken and white broilers (p<0.05).Experimentâ…¢Studies on carcass traits and meat quality comparative between Baicheng fatty chicken and Hyline chicken.Hyline Chickens and Baicheng Fatty Chickens raised in the same condition were slaughtered at 520 days.60 chickens (female only) were slaughtered in each strain, and the difference of carcass traits and meat quality were analyzed. The results were showed as follows:Performance in the slaughter,the abdominal fat proportion,eviscerated rate, half-eviscerated rate, slaughter rate, bosom muscle proportion and thigh muscle proportion of Baicheng fatty chicken were higher than Hyline chicken.Physical and chemical character.there was no obvious difference of meat color and pH value between Baicheng fatty chicken and Hyline chicken (p>0.05).Drip loss and warner-bratzler shear value of Baicheng fatty chicken were lower than Hyline chicken (p<0.05), the content of Intramuscular fat and crude protein were higher than Hyline chicken (p<0.05)Flavor indexes:the content of inosinic acid in Baicheng fatty chicken was higher than Hyline chicken (p<0.05),and polyunsaturatec fatty acid waslower than Hyline chicken (p>0.05).There was almost no difference of between Baicheng fatty chicken and Hyline chicken at the content of freshness amino acids and sweet amino acids.